Lactococcus Termiticola
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Lactococcus Termiticola
''Lactococcus'', from Latin 'lac', meaning "milk", and Ancient Greek κόκκος (''kókkos''), meaning "sphere", is a genus of lactic acid bacteria that were formerly included in the genus ''Streptococcus'' Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C. Twelve species of ''Lactococcus'' are currently recognized. They are: *'' Lactococcus allomyrinae'' *'' Lactococcus carnosus'' *'' Lactococcus chungangensis'' *'' Lactococcus cremoris'' **''L. cremoris'' subsp. ''cremoris'' **''L. cremoris'' subsp. ''tructae'' *'' Lactococcus formosensis'' **''L. formose ...
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Lactococcus Lactis
''Lactococcus lactis'' is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. ''L. lactis'' cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5  μm. ''L. lactis'' does not produce spores ( nonsporulating) and are not motile ( nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)- lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why ''L. lactis'' is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, ''L. lactis'' has generally recognized as safe (GRAS) status, with few case report ...
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